Fall Quinoa Salad

The weather here in New Jersey has been absolutely perfect. Mid-sixties, still warm but not too warm, and bracing for the chunky sweat weather on the horizon. It’s getting me all excited for my favorite fall flavors and recipes which brings me to this delicious throwback - a cozy quinoa salad packed with some of the best fall flavors and a little goat cheese to pull it all together. It’s just so good and the perfect easy meal or side for any day of the week or maybe even a football Sunday or pumpkin carving party!
5 minutes
25 minutes
Difficulty
Show nutritional information
This is our estimate based on online research.
Calories:263
Fat:10 g
Carbohydrates:34 g
Protein:12 g
Cholesterol:13 g
Sodium:49 mg
Fiber:4 g
Sugars:0 g
Calculated per serving.

Serves: 4

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Ingredients

Quinoa by Anthonys Goods
Pumpkin Seeds by Anthonys Goods
Extra Virgin Olive Oil by Kosterina
Sea Salt by Primal Palate
Black Pepper by Primal Palate

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Toss the butternut squash with ~ 2 tbsp avocado oil, sea salt, and black pepper and roast at 425 for about 20-25 minutes.
  2. In a large bowl, mix together the quinoa, butternut squash, spinach, goat cheese, pepitas, dried cranberries, apple cider vinegar, EVOO, and sea salt and black pepper to taste.
  3. Serve and enjoy!

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